This Corn Salsa recipe is one of my absolute favorites. The heat, the crunch, the freshness, the sweetness. … It really has it all. It is so easy to make and it is so versatile. It is great served as a dip with chips or over grilled chicken, pork, tacos and burgers. Just in this collection alone, this recipe can be used in my Huevos Rancheros, Chicken Quesadillas, Southwestern Turkey Burgers and Shrimp Tacos. Whatever you have left over, store in an airtight container for up to 5 days.
1 cup corn, yellow, thawed
1/4 cup tomato, chopped small
1/3 cup red bell pepper, chopped small
1/8 cup red onion, chopped small
1/2 jalapeño, chopped fine, seeded
1/4 cup fresh cilantro
Juice of 1 lime
Kosher salt, to taste
Black pepper, to taste
1/4 teaspoon garlic salt
Directions: Prepare all the vegetables and combine in a medium-sized bowl. Chop cilantro fine, add to the vegetables, and then add the seasoning and lime juice and stir. Have yourself a taste and adjust the salt and pepper if desired.
Chef’s Tips:
• A lemon can be substituted for the lime in this recipe.
• Chop all the vegetables about the size of the corn or a little bigger.
• When measuring cilantro, cut off the large stems and then measure. Do not pack down the cilantro when measuring. Just place loosely into the measuring cup.
